Kabobs

Kabobs
1 lb. meat of choice
Vegetables to chop:
Tomatoes
Onions
Zucchini
Bell Peppers
Whatever you like

Marinate the meat chunks overnight in your favorites marinade. Today I used venison and I marinated it in Coke to tenderize it.
Soak wooden skewers in water for at least ten minutes to prevent them from burning on the grill. Skewer vegetables and meat. Sprinkle vegetables with olive oil, kosher salt and pepper. Season meat if necessary. Cook on bbq grill over medium high heat until cooked through.

Roasted Red Potatoes

A great side dish for Corned Beef, Pot Roast or Roasted Chicken!

Roasted Red Potatoes
4 large red potatoes
3 T. Olive oil
2 T. dehydrated minced onion
2 t. garlic powder
1 T. kosher salt
1/2 t. pepper
1 T. dried parsley

Wash potatoes and cut into bite size cubes. Dry off potatoes and toss with oil. Sprinkle seasonings on potatoes and toss. Place potatoes in 13x9 baking dish and roast at 350 degrees for about one hour.

Mexican Rice

I saw my aunt make this once and so I am not sure if I did it perfectly, but it tasted pretty good so I must have done something right!

Mexican Rice
2 garlic cloves, minced
2 T. butter
1 cup rice
2 cups chicken broth
1 can tomato sauce

Saute the rice and garlic in the butter over medium heat until garlic is golden and rice begins to brown. Mix rice, broth and tomato sauce in a saucepan. Cook over medium high heat until boiling. Cover, reduce heat and let simmer until rice is tender.

Greek Orzo Salad

For my picture of the week I chose this Greek Orzo Salad. It is delicious and a great way to use up extra ingredients.

Greek Orzo Salad
1 1/2 cups uncooked orzo
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.

This recipe was found at allrecipes.com